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10 Dec 2013

Dry Okra curry / Dry bhindi curry

















Servings: 2



Ingredients:

Content
 Quantity
 Comment
Okra / Bhindi
250 grams
Chopped
Oil
2 tbsp

Mustard seeds
1 tsp

Jeera
1 tsp

Turmeric powder
¼ tsp

Salt
To taste

Red chili powder
1 tsp

Coriander powder
1 tsp

Jeera powder
1 tsp

Sabji masala / kitchen king masala / Sambar powder
1 tsp

Coconut
2 tbsp
Desiccated
Coriander leaves
2-3 tbsp

Curry leaves
1 sprig

Channa dal
1 tsp

Lemon juice
1 tsp





















Method:

Heat oil in a pan and add mustard seeds. Once they start popping add jeera and curry leaves.


Add the chopped bhindi, turmeric and salt and saute till the gum of bhindi dries up.


Add coriander powder, jeera powder, red chili powder, sambar / sabji / kitchen king masala and mix well.


Cook covered until the raw smell is gone.


Add the coconut and coriander leaves and cook covered for a minute more. Turn off the heat. Sprinkle lemon juice and keep it covered for a minute.


Serve with roti's, chapati's or as a side dish with rice.

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